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Dutch Oven Creamy Ranch Chicken and Potatoes Recipe

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  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Dutch Oven Creamy Ranch Chicken and Potatoes recipe combines tender seared chicken breasts with crispy baby Yukon potatoes all smothered in a rich, creamy ranch sauce. Prepared partially on the stovetop and finished in the oven, this comforting one-pot meal is perfect for a quick and flavorful dinner for two.

Ingredients

Chicken and Potatoes

  • 2 chicken breasts
  • ½ lbs baby Yukon potatoes, sliced in half
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1 tsp Italian seasoning
  • Olive oil, as needed

Sauce

  • ¾ cup chicken broth
  • ¾ cup sour cream
  • 2 tbsp butter
  • 2 tbsp ranch seasoning (from a ranch packet)
  • 1 tbsp Dijon mustard

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the final dish.
  2. Pound Chicken: Pound the chicken breasts lightly using a meat mallet or the heel of your palm to even out their thickness, ensuring even cooking.
  3. Season: Season the chicken breasts and halved baby Yukon potatoes evenly with kosher salt, pepper, and Italian seasoning for balanced flavor.
  4. Sear Chicken: Heat olive oil in a Dutch oven over medium-high heat, then sear the chicken breasts on each side for 3 to 5 minutes until golden brown. Remove the chicken and set aside.
  5. Sauté Potatoes: Add the halved potatoes to the Dutch oven and sauté for 5 to 7 minutes, stirring occasionally until they develop a nice crust. Remove and set aside with the chicken.
  6. Make Sauce: Reduce the heat to low, deglaze the Dutch oven with chicken broth by scraping up browned bits from the bottom. Whisk in the sour cream, butter, ranch seasoning, and Dijon mustard until the butter melts and the sauce is well combined. Turn off the heat.
  7. Combine and Bake: Return the seared chicken breasts and sautéed potatoes to the Dutch oven, distributing evenly in the sauce. Place the Dutch oven in the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F.

Notes

  • Use a meat thermometer to ensure chicken is cooked through to 165°F for food safety.
  • Baby Yukon potatoes can be substituted with baby red potatoes or fingerlings.
  • For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
  • Let the chicken rest a few minutes after baking for juicier results.

Find it online: https://yumbara.com/dutch-oven-creamy-ranch-chicken-and-potatoes-recipe/